JANUARY 2021 75
Brown Butter, Radicchio, and
Parsnip Cake
ACTIVE 20 MIN; TOTAL 2 HR 10 MIN
SERVES 10 TO 12
With a satisfyingly crunchy top, warm
spiciness from nutmeg, and beautiful
flecks of parsnip and radicchio, this cake
makes a case for being served for either
breakfast or dessert—and leftovers are
even better the next day.
CAKE
Baking spray
11 / 2 cups unsalted butter (12 oz.)
8 oz. radicchio, quartered, cored, and
thinly sliced (about 4 cups)
8 oz. parsnips, grated (about 2 cups)
21 / 2 cups unbleached all-purpose flour
(about 10^5 / 8 oz.)
1 Tbsp. freshly grated nutmeg
11 /^2 tsp. baking powder
1 tsp. kosher salt
1 / 2 tsp. baking soda
11 / 4 cups granulated sugar
1 / 2 cup packed light brown sugar
4 large eggs
1 Tbsp. vanilla extract
1 cup walnuts, toasted and coarsely
chopped
GLAZE
1 / 4 cup cream cheese, softened
2 Tbsp. unsalted butter, softened
11 / 4 cups unsifted powdered sugar
(about 5 oz.)
3 to 4 Tbsp. buttermilk
- Make the cake: Preheat oven to 350°F.
Coat a 15-cup Bundt pan with baking
spray. Heat a large stainless steel skillet
over medium-high. Add butter; cook, stir-
ring occasionally, until butter is browned
and has a nutty aroma, about 8 minutes.
Immediately remove from heat, and
transfer to a medium bowl. Let cool. - Stir together radicchio and parsnips in
a medium bowl; set aside. Stir together
flour, nutmeg, baking powder, salt, and
baking soda in a medium bowl. Whisk
together granulated sugar, brown sugar,
eggs, and vanilla in a large bowl until pale
and frothy, about 1 minute. - Gradually add brown butter to sugar
mixture, whisking constantly. When sugar
mixture is velvety and smooth, add flour
mixture, stirring until just combined and
no lumps remain. Add radicchio mixture
and walnuts. Stir to combine (batter will
be thick). Spoon batter into prepared pan. - Bake in preheated oven until a wooden
pick inserted in center comes out clean,
about 1 hour, rotating pan halfway
through bake time. Remove from oven,
and let cool in pan on a wire rack about
10 minutes. Invert pan to release cake,
and let cake cool completely on wire rack,
about 40 minutes.- Make the glaze: Beat cream cheese
and butter in a medium bowl with a hand
mixer on medium speed until smooth,
about 1 minute. Add powdered sugar and
3 tablespoons buttermilk, adding up to
an additional 1 tablespoon buttermilk as
needed to reach desired consistency.
Beat until smooth, about 1 minute. Drizzle
over cooled cake. —ADRIAN J.S. HALE,
PORTLAND, OREGON
MAKE AHEAD Cake can be made up to 2
days ahead; store in an airtight container
at room temperature.
Endives in Schmaltz
with Peanuts
PHOTO P. 70
TOTAL 15 MIN; SERVES 4Cooked in rendered chicken fat, mildly bit-
ter Belgian endive becomes sweet and
tender, with caramelized edges. Fresh
lime juice and crunchy roasted peanuts
balance the richness of this side dish.4 heads Belgian endive (about 1 lb.),
halved lengthwise
1 tsp. kosher salt
5 Tbsp. schmaltz, duck fat, or
unsalted butter, divided
2 Tbsp. water
2 tsp. fresh lime juice, plus lime
wedges, for serving
Chopped salted roasted peanuts,
fresh mint leaves, and flaky sea
salt, for serving- Sprinkle cut sides of endive halves with
kosher salt. Heat 2 tablespoons schmaltz
in a large skillet over medium-high. Add
endives, cut sides down; cook until golden,
about 2 minutes and 30 seconds. Flip
endives; add 2 tablespoons water and lime
juice to skillet. Cover and cook until
endives are fork-tender and liquid is evap-
orated, about 2 minutes. - Remove lid from skillet. Flip endives cut
sides down; add remaining 3 tablespoons
schmaltz to skillet. Cook over medium-
high, basting endives with schmaltz, until
browned and slightly softened, about 3
minutes. - Transfer endives to a serving platter;
discard drippings in skillet. Top with
peanuts, mint, lime wedges, and flaky
sea salt. Serve warm. —BRIAN MIYAMOTO,
CHAMPAGNE DINER, SEATTLE
WINE Lively California Chardonnay: 2017
Sanford Sta. Rita Hills
NOTE Schmaltz can be purchased online.